Lemington- a traditional small sponge cake covered in chocolate icing and sprinkled with coconut candy
SPONGE CAKE
3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water
Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted SR flour and cornflour, then combined water and butter. Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in). Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 min before turning out onto wire rack.
CHOCOLATE ICING 3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa (extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk
Sift icing sugar and cocoa into heatproof bowl. Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim brown top and sides from cake. Cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing. Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat. Place on oven tray to set. (Cake is easier to handle if made the day before. Sponge cake or butter cake may be used. May be filled with jam and cream.)
Manufactured Products
As Australia became more populated a spread called vegemite started being manufactured. It’s used as a spread on toast, in soup and in casseroles.
This food icon of Australia was developed by an Australian technologist. His name was Cyril P Callister. It was later marketed by a Melbourne businessman, Fred Walker.
Vegemite is made from the yeast left-over from beer making processes. Vegemite is 10% salt making it have a very salty flavor.
Lemington- a traditional small sponge cake covered in chocolate icing and sprinkled with coconut candy
SPONGE CAKE
3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water
Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted SR flour and cornflour, then combined water and butter. Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in). Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 min before turning out onto wire rack.
CHOCOLATE ICING 3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa (extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk
Sift icing sugar and cocoa into heatproof bowl. Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim brown top and sides from cake. Cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing. Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat. Place on oven tray to set. (Cake is easier to handle if made the day before. Sponge cake or butter cake may be used. May be filled with jam and cream.)
Manufactured Products
As Australia became more populated a spread called vegemite started being manufactured. It’s used as a spread on toast, in soup and in casseroles.
This food icon of Australia was developed by an Australian technologist. His name was Cyril P Callister. It was later marketed by a Melbourne businessman, Fred Walker.
Vegemite is made from the yeast left-over from beer making processes. Vegemite is 10% salt making it have a very salty flavor.
Marmite